基于工作过程系统化的高职烹饪专业课程体系结构设计

The Structure Design of the Curriculum System of Cuisine Program in Higher Vocational College Based on the Systematic Working Process

在明晰工作过程系统化课程开发基本原理的基础上,对高职烹调工艺与营养专业和中西式面点专业课程体系结构进行了设计。即从厨房菜点制作中确定典型工作任务并加以整合,归纳出行动领域即课程的初始结构,将行动领域转化成由学习领域组成的课程体系。烹调工艺与营养专业由11个行动领域转化为15个学习领域即15门课程。中西式面点专业由11个行动领域转化为12个学习领域即12门课程。

On the basis of analyzing the basic principles of systematic working process of curriculum development,this paper designs the curriculum structures for Culinary Arts and Nutrition Program and Chinese and Western Pastry Program in higher vocational college. Firstly,typical tasks are identified from the kitchen dish making,and then summed up and blended into the action field,which is the initial structure of the curriculum. Finally,the action field is transformed into a curriculum system consists of learning fields. For Culinary Arts and Nutrition Program,11 action fields are transformed into 15 learning fields,namely 15 courses. And for Chinese and Western Pastry Program,11 action fields are transformed into 12 learning fields,namely 12 courses.